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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (77g) Recipe makes 18 servings |
||
| Calories 310 | ||
| Calories from Fat 146 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.3g | 25% | |
| Saturated Fat 5.7g | 28% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 5.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 37mg | 12% | |
| Sodium 252mg | 10% | |
| Potassium 114mg | 3% | |
| Total Carbohydrate 39.1g | 13% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 24.0g | ||
| Protein 3.9g | 7% | |
From: 955054
On Nov 14, 2009
Wow! Fantastic cake!!! We all huddled around the pan after it cooled and the best afternoon snack ever! Thank you so much for this wholesome dessert.
From: Chef #434750
On Nov 6, 2009
As most gardeners, I had an abundance of large zucchini this summer and found this a great way to use it. I've made this about five times with rave reviews from those who've tried it. I usually add a tablespoon of instant espresso crystals to boost the chocolate flavor. The last time I made a couple of substitutions to increase the nutritional value. I substituted 1/2 cup of ground almond meal for 1/2 cup of flour and added 4 tablespoons of soy protein power. There was little difference in the finished cake - still delicious.
From: Spoons31
On Nov 18, 2004
Amazingly moist & chocolatey! I will definitely be making this again. I used unsweetened apple sauce instead of oil (I only added 1 tablespoon of oil), and used small semi-sweet chocolate chips which gave just the right amount of decadence and gooeyness, and didn't sink to the bottom. Make this cake - you won't regret it!
From: Karen19
On Sep 4, 2002
Man, oh man! Exceptionally moist. I substituted applesauce for the oil (left in the butter)and greased the pan for baking. My 6-year old added ingredients in no particular order and it still turned out fantastic! I'll never use another recipe for this cake!
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